Bake for 12 minutes, stir and return to the oven for an additional 8 minutes.

Leave to cool and harden.

Serve with yogurt or milk.

Notes: Pecans can also be substituted for hazelnuts or almonds or replace with more pumpkin seeds for a nut-free alternative. Granola can be stored in a glass jar or an airtight container for at least 2 months.